Lin made some ras al hanout a while back, and it was sitting there in the
pantry looking all forlorn, so I decided to use some of it: I sprinkled
chicken thighs with salt and ras al hanout. I warmed the tagine with a
little olive oil over medium-low heat, then added the chicken thighs skin
side down. While the pan was coming up to temperature, I sliced an onion and
finely chopped a preserved lemon, both of which went on top of the chicken.
Then I very lightly drizzled honey over, covered the tagine, and allowed to
cook for about 50 minutes. At the 45-minute point, I peeled the bottom
section of a small bunch of asparagus, then cut it into two-inch lengths. At
the 50-minute point I added that asparagus to the tagine, covered it back
up, and cooked until the asparagus was tender, which took 15 minutes.

Lin doesn't like cous-cous, so we had challah alongside. Dessert was a leaf
from our chocolate mint plant, which is doing quite nicely.

Bob